Maltese version of minestrone soup, this one using large Israeli couscous (kusksu) and chickpeas.
prep time15 Min
cook time30 Min
Ingredients For maltese kusksu minestra soup
red bell pepper, diced
peeled diced fresh pumpkin or butternut squash
chicken broth or vegetable broth
(15 ounce) diced tomatoes
(8 ounce) tomato sauce
red pepper flakes
salt and black pepper
uncooked large israeli couscous
(15 ounces) chickpeas or garbanzo beans, rinsed and drained
chopped fresh italian parsley
freshly grated parmesan cheese
How To Make maltese kusksu minestra soup
Saute the celery, onion, and garlic in oil until softened in the bottom of a Dutch oven.
Add the bay leaf, zucchini, bell pepper, pumpkin/butternut squash, broth, diced tomatoes with liquid, tomato sauce and seasonings.
Bring to a boil, reduce heat and simmer, uncovered, for ten minutes.
Stir in the couscous and chickpeas and cook for ten minutes more, stirring occasionally, until the couscous is tender.
Stir in the parsley before serving and serve topped with a generous pinch of Parmesan cheese.
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